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Lemon Trifle


  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container lemon yogurt
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 2 cups whipped topping
  • 1 (10-inch) angel food cake, cut into 1-inch pieces
  • 2 cups fresh raspberries
  • 1/2 cup flaked coconut, toasted
  • Fresh mint, garnish


  1. In bowl, combine the first four ingredients. Fold in whipped topping.
  2. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl.
  3. Top with half of the lemon mixture.
  4. Repeat layers.
  5. Top with raspberries.
  6. Garnish with coconut and mint.

Serves about 12.

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